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Cozy Lasagna Soup with Creamy Ricotta – Best Easy Recipe

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This cozy lasagna soup delivers all the rich, comforting flavors of traditional lasagna without the fuss of layering and baking. Ready in under 35 minutes, it features a savory tomato broth, tender broken lasagna noodles, and a creamy dollop of ricotta that melts into every spoonful.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 28 oz can crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken or beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 8–10 lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • ½ cup fresh mozzarella, shredded or small pearls
  • ¼ cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • Fresh basil leaves for garnish

Instructions

  1. Brown the beef: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned all over, about 6-8 minutes. Leave about 1 tablespoon of fat in the pot; spoon out excess if needed.
  2. Sauté the aromatics: Reduce heat to medium. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Build the tomato base: Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.
  4. Add liquids and seasonings: Pour in the crushed tomatoes and broth. Add oregano, basil, red pepper flakes (if using), and a generous pinch of salt and pepper. Stir, bring to a boil, then reduce heat to low and simmer for 10 minutes.
  5. Cook the noodles: Break lasagna noodles into 2-inch pieces and add to the pot. Stir gently to submerge. Cook for 10-12 minutes, stirring occasionally, until noodles are tender but still al dente.
  6. Check seasoning: Taste the broth and adjust salt, pepper, or a splash of balsamic vinegar if needed.
  7. Prepare the ricotta topping: In a small bowl, mix ricotta with shredded mozzarella and half the grated Parmesan. Add a pinch of salt and pepper. Stir until combined.
  8. Serve: Ladle hot soup into bowls. Top with a generous dollop of the ricotta mixture, then sprinkle with remaining Parmesan and torn fresh basil leaves. Let the heat melt the cheese naturally.

Notes

For meal prep, cook noodles separately and add to individual servings to prevent them from absorbing too much liquid. Leftovers keep in the refrigerator for up to 4 days; add a splash of broth when reheating. Freeze the soup base without noodles for best texture.

Nutrition

Keywords: lasagna soup, easy lasagna soup, cozy soup, comfort food, Italian soup, ground beef soup, ricotta soup

Find it online: https://rowanrecipes.com/cozy-lasagna-soup-with-creamy-ricotta-best-easy-recipe/